Hi folks, last October I went over to Seville Spain for a few days and whilst there I purchased some Morcilla from the local market. I had them for breakfast with smoked bacon and fried eggs and they were very nice indeed !

They were actually made in Asturias - northern Spain and were flavoured with anise. So I was wondering if anyone had a recipe for these puddings or should I just start 'experimenting' to achieve the taste. I was thinking of adding onions,cooked rice and maybe some cooked pork rind as filling, but I'm well open to suggestions !

Thanks in advance.

"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill

Sweat the onions, bay & 25g salt in the pork lard over a low heat for 40-60 minutes. Onions should be soft but not browned. Ditch the bay leaf.Mix the rice & onions & refrigerate overnight. Mix the remaining ingredients with the rice/ onion mix & mix well Ladle into skins through a funnel. Poach to 70ºCDrain, chill & refrigerate.

There are 6 more morcilla recipes in the book. I'll post pictures of the recipes if that's allowed? (I guess it's not)

Hi Goaty, thanks very much for the recipe. Sounds a good one to try so I'll let you know how I get on. The ones I had in Seville tasted very different from 'normal' black pudding or other Morcilla I've had, but was pleasantly surprised with the anise flavour.

Cheers Ste.

"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill